Asian fish kebab

Name: Asian fish kebab
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g ready to cook salmon fillet (without skin); 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS lime juice + a few splashes to sprinkle; 25 g Mung bean seedlings; 1 (approx. 100 g) Carrot; 1 (approx. 120 g) small romaine lettuce; 5 Stem(s) Coriander; 2 TABLESPOONS Soy sauce; 4 Bread bags (approx. 67 g each); 2 TABLESPOONS roasted peanuts; 125 g Whole milk yoghurt; 2 TABLESPOONS sweet-sour chili sauce

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g ready to cook salmon fillet (without skin)
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS lime juice + a few splashes to sprinkle
25 g Mung bean seedlings
1 (approx. 100 g) Carrot
1 (approx. 120 g) small romaine lettuce
5 Stem(s) Coriander
2 TABLESPOONS Soy sauce
4 Bread bags (approx. 67 g each)
2 TABLESPOONS roasted peanuts
125 g Whole milk yoghurt
2 TABLESPOONS sweet-sour chili sauce

Directions

1
Wash the salmon and dab dry. Heat oil in a coated pan. Sauté the salmon in it over medium heat for 4-5 minutes on each side. Season with salt and pepper. Sprinkle salmon with a few drops of lime juice. Remove fish from the pan and keep warm
2
In the meantime, wash the seedlings and drain them well in a sieve. Peel and grate the carrot. Pluck salad into bite-sized pieces, wash and drain well. Wash coriander, shake dry and pluck leaves. Mix 2 tablespoons lime juice and soy sauce. Carefully pluck the salmon. loosely mix salmon, sprouts, grated carrots, lettuce, coriander and soya mixture
3
Toast bread pockets with the markings facing upwards for 2-3 minutes in the toaster. Remove, let cool briefly and cut off at the mark. Chop the peanuts. Pour salmon mixture into the bread pockets. Sprinkle with peanuts. Mix yoghurt and chili sauce, season with salt. Put 1 blob each on the bread pockets, fill the remaining dip into a bowl and add